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In the context of food quality control, ultrasonics provide proven methodswhich are able to replace manual controls. The latter are subject to the lackof objectivity of human judgement. Automatic control increases reliability andreduces costs. This paper revisits data coming from ultrasonics throughreconstituted milk powder. Two characteristics are studied using fiveproductions of a well known manufacturer. Measured attenuation and dispersionof ultrasonics are explained through stable probability laws and randompropagation times. We have proved elsewhere that this model is available inmany propagation problems,in acoustics, ultrasonics and in the electromagneticworld.

Modelling attenuation and velocity of ultrasonics in reconstituted milk powder